[Colored Cocoa Butter: The Topic]

@tikidoc I haven't checked their catalog, but maybe you can get the powdered colors from Albert Uster...?

[The Green Zone]

https://www.washingtonian.com/2018/07/26/take-a-look-inside-the-green-zone-dc-middle-eastern-cocktail-bar-adams-morgan/

Still trying to find the time to check out @Hassouni's new place. It is getting lots of great press!

[Manitoulin — change is in the air.]

Thank you for blogging. Like many others I always enjoy reading about this trip. Wishing you safe travels home & hoping you can return soon.

[Your Daily Sweets: What Are You Making and Baking? (2017 – )]

@pjm333 everything you post is lovely but those lemon meringues are calling my name. 😃

[Manitoulin — change is in the air.]

Kerry, what did you fillings did you put in those chocolates?

[Cooking from Meal Kits (Hello Fresh, Purple Carrot, Gousto, and so on)]

Looks like Chef'd is out of the meal delivery business. https://www.supermarketnews.com/deli/chef-d-back-business-not-e-business

[New from Washington DC]

Welcome Kate, glad to have another DC area person on eGullet! 

[Manitoulin — change is in the air.]

1 hour ago, Kerry Beal said:

I found it a bit challenging - I went back and added more Apry to mine. Likely won't repeat. I think its the Maraschino that I don't care for. I pick up the same flavor I don't like in an Aviation.

 

We've sort of been picking a bottle of something from the bar - Anna goes to Kindred Cocktail and we opt for the first one for which we have ingredients. 

 

 

 

Thank you. I have a bottle of the Bols jenever that I don’t know what to do with — may try Anna’s Kindred Cocktail approach. I like the Dutch jenevers neat but the North American Bols jenever doesn’t taste like Dutch ones.  😞

[Manitoulin — change is in the air.]

3 hours ago, Kerry Beal said:

Oude veer 

 

 

 

How did you like this one? Worth repeating? Any other suggestions for the North American style jenevers?

[Confections! What did we make? (2017 – )]

18 minutes ago, Kerry Beal said:

I'm not sure why the shot about a 'private chocolate club'? We like to help each other out here in the learning process and I think what @curls is asking is whether you are posting all these pictures because you might have issues that you want us to help you with or if you are just showing off what you have made?

 

Are you having any problems that we might be able to help you with?

 

Thank you @Kerry Beal, yes, that is what I was asking. 

 

This is a forum and traditionally people post some details and/or questions when they post. I was attempting to find out why@Jamal12‘s was posting all these photos without descriptions or questions. I am not offended by your posts — I want to know more about them and the person posting them. 

[Confections! What did we make? (2017 – )]

16 hours ago, Jamal12 said:

They all have fillings.  I don't find many of the callebaut or cacaobarry chocolates here where I am. some are available.  I tend to use either what I learnt of making my own courveture from cocoa butter and cocoa powder and so on.  Or I picked up readymade herseys baking chocolate from the confectioners or hypermarket.  The fact that I am not yet a pastry chef or chocolatier and still learning so made do with what is available to me at a most cost effective way I can.  Once I get certified and qualified then I can source these top of the range couverture.

Ok. What are the fillings? Do you have questions for us (what is your reason for posting these photos)?

 

Have you started chocolatier training? What source recommended that Hershey's baking chocolate and/or cocoa powder + cocoa butter can be used instead of couverture? 

[Chocolates with that Showroom Finish, 2012 –]

4 hours ago, snickrs said:

Good day, long time reader first time posting here. I'm curious to know if my technique is similar to Andery's. I've never taken any course from him but I was experimenting the last few days trying to get a similar result! Would you say it's similar or different? 

Thanks kindly!

 

To answer that question, we'll need to see a whole tray of chocolates all showing the same technique and finish level & a shot with one cut open. It does look interesting. Perhaps it truly belongs in the chocolates with a showroom finish thread.   😉

[Confections! What did we make? (2017 – )]

@Jamal12 are these solid pieces or do they have fillings? What chocolate do you use?

[Manitoulin — change is in the air.]

1 hour ago, Kerry Beal said:

Brandy Alexander for Anna - another dead soldier

 

Sorry I can't join Anna for drinks tonight -- no cream in the house. Congratulations on another finished bottle.

[Andrey Dubovic online classes]

1 hour ago, gfron1 said:

I think it is more an issue of a bad formula. His recipe is 100g white choco to 10g matcha. First, apparently there is culinary matcha and also drinking, and he didn't specify (I used culinary), and second if he's like most chefs he just added some and when it came time to write the recipe he guessed. It just needed to be cut down to 3-5g and I think it would have tasted okay.

Interesting, I did not know about culinary matcha. I've always used drinking matcha for tea and pastries. What is the difference between the two?

[Manitoulin — change is in the air.]

2 hours ago, Anna N said:

 

Tonight’s cocktail is an Oriental.  According to the Savoy Cocktail Book the recipe was given by an American engineer to his doctor in the Philippines to think him for curing a fever.  

 

 

 

 

Ok, I've decided to join in on the fun (at least for this weekend) and join you with my own Oriental. While interesting, this is not one I see myself making again. Cheers!

[Manitoulin — change is in the air.]

5 minutes ago, Kerry Beal said:

Indeed - and the campari is dangerously low too. We are not replenishing. It's killing me.

But what if getting more campari will help you make cocktails with the ingredients you have left? It should be ok to get more then... right?  Good luck getting thru this challenge.

[Manitoulin — change is in the air.]

3 hours ago, Kerry Beal said:

Tonight a Paper Plane 

 

 

 

Looks like you’ve polished off the amaro nonino — one less bottle to deal with!

[Andrey Dubovic online classes]

@gfron1 I really like the look of your matcha pistachio truffle. 

 

As for matcha, I have had some that I enjoyed and others that I haven’t. Have had it as tea, pastries, and confections. I’m surprised that there are quite a few here that don’t care for it. At least it doesn’t seem as devisive as the raisin issue. 😉

[Amazon Prime Day - your loot ?]

Alas I have not escaped prime day unscathed— there is now an Anova headed my way. Absolutely needed another one so I can do two cooks at once. 😉  I’m sure you all understand.

[Cooking with "Deep Run Roots" by Vivian Howard]

32 minutes ago, Shelby said:

I think they would still work.  I make a zucchini fritter that has feta cheese in it and was thinking about mixing in the chopped okra.  

Thanks Shelby!

[Cooking with "Deep Run Roots" by Vivian Howard]

@Shelby those zucchini fritters look delicious. Do you think they would still be good without the corn? I'm not sure that we are getting good corn yet but I have plenty of zucchini's and I think I can find okra.

[What Are You Cooking Sous Vide Today? (Part 3)]

7 hours ago, scubadoo97 said:

Ah Dizzy Pig rubs.  Spent time under the tent with Chis and the DP team in Lakeland several years ago for a BBQ contest.  Green Eggs were smoking.    We have a mutual friend in Va.     I like their rubs quite a bit.  Not overly salty.  Actually have both of those rubs in the pantry 

 

I'll bet cooking with Chris and the DP team at a BBQ contest would be fun. I took a class with Chris at the Dizzy Pig store, nice guy!

[Breakfast! 2018]

@Duvel that is an amazing buffet! Are there many buffets of this quality and variety in Hong Kong? I usually don't go for brunch or buffets but this looks amazing!

[What Are You Cooking Sous Vide Today? (Part 3)]

Sous vide'd some chicken breasts for use in lunches during the work week. Figured out Monday & Tuesday -- cold soba noodles, baby bok choy, peanut & sesame sauce, and shredded chicken.  Will pack some sweet cherries too, so tasty this time of year! Cooked the chicken breasts with a sprinkle of Dizzy Pig Tsunami Spin, Dizzy Pig Pineapple Head at 65 C for 90 minutes.